Cut a few slices of onion and reserve for serving, then finely chop the rest. Tip the lamb into a bowl and add the chopped onion, harissa, Feta, 2 tablespoons mint, a little salt (as the Feta is quite salty) and plenty of black pepper. Mix together well. Divide in half and roll each portion into a ball, then flatten into a burger shape.
Heat a lightly oiled griddle pan or frying pan and cook the burgers for 5–7 minutes on each side until cooked through.
Meanwhile, make tzatziki in a small bowl: mix the cucumber with the Greek yogurt and remaining mint and a little salt and pepper.
To serve, place some lettuce on the bottom half of each bap, top with a little torn mint, the burger, then some tzatziki and the reserved sliced onion and the top of the bap.
If you prefer, you can grill the burgers for 10-12 minutes on each side. Buy a 500g pack of minced lamb and freeze half.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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